Mouthwatering Southern Cornbread Stuffed Bell Peppers – A Vegetarian Delight!

Allergens

Gluten-free (if using gluten-free cornbread mix), Dairy (optional)

Ingredients

• 4 large bell peppers (any color)
• 1 cup yellow cornmeal
• 1 cup almond milk
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cheddar cheese (vegetarian), grated
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice the tops off of the bell peppers and remove seeds and membranes.
3. In a large bowl, whisk together cornmeal and almond milk until smooth. Set aside.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened.
5. Stir in smoked paprika, salt, and black pepper. Cook for 1 minute more.
6. Gradually add the cornmeal mixture to the skillet, stirring constantly until well combined.
7. Fill each bell pepper with the cornbread mixture, pressing down gently to pack it in.
8. Place stuffed peppers on a baking sheet and bake for 30 minutes or until cornbread is golden brown and firm.
9. Remove from oven and top each pepper with grated cheddar cheese. Return to the oven for an additional 5 minutes or until cheese is melted.
10. Garnish with fresh parsley before serving.

Chef’s Insight

Use a variety of colored bell peppers for an eye-catching presentation.

Notes

Serve with a side of coleslaw or a fresh green salad for a complete meal.